Corn Soup with Vegetables

Corn Soup with Vegetables

Corn Soup with Vegetables is a soup with a Chinese touch.


  • 1 can (450 grams) cream-style corn
  • 2 level tablespoons cornflour
  • 1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
  • 1⁄2 teaspoon Ajinomoto powder
  • 3 tablespoons butter
  • 2 tablespoons cheese

To be ground into a paste

  • 25 mm. (1″) piece ginger
  • 4 cloves garlic
  • 4 green chilies

For serving

  • Chilies in vinegar and chili sauce, grated cheese


1. Mix the cornflour with 6 teacups of water. Add the paste of corn, and Ajinomoto powder and cook in a pressure cooker until done.

2. Add the vegetables, butter, and cheese and boil for a few minutes.

3. Serve hot with chilies in vinegar and chili sauce or with grated cheese.

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Simmi Kamboj

Simmi Kamboj is the Founder and Administrator of Ritiriwaz, your one-stop guide to Indian Culture and Tradition. She had a passion for writing about India's lifestyle, culture, tradition, travel, and is trying to cover all Indian Cultural aspects of Daily Life.